Procedure:
1. Season steaks with salt and pepper.
2. Fry in oil according to desired doneness and set aside (keep warm).
3. In the same pan, sauté garlic.
4. Add white wine, reduce to half quantity.
5. Dissolve Cream Cornstarch in the stock, and then add to pan together with the rest of the ingredients.
6. Cook until thickened, stirring constantly.
7. Arrange steak on serving plate, pour sauce on top.
8. Garnish with parsley

Procedure:
1. Please all ingredients except chicken fillet in a food processor or blender and process until a paste-like mixture is achieved.
2. Place chicken fillet and prepared pesto in a Glad Zipper Bag and lightly toss around to distribute marinade.
3. Chill for at least 4 hours.
4. Heat a pan and place a sheet of Glad Cook ‘N’.
5. Bake on top of the pan and pan-grill chicken pieces until lightly browned on both sides.
6. Serve with a wedge of lemon with simple salad greens or pasta. Serve 6.

6. Add flour, and stir so that it combines with the fat
to make a roux.

7. Cook for 2 minutes.

8. Add stock, stir, add 1 sachet and simmer for 30
minutes.

9. Decant or strain.

10. Set aside chicken pieces to make a sauce.

PROCEDURE FOR SAUCE:

1. Simmer sauce add the remaining raisins, season with
salt and white pepper.

2. Degrease (skim off any fat on the surface), reduced by
25% or about 10 minutes of simmer.

3. Mix together yolk and cream in a bowl to make a
liaison.

4. Temper liaison (add 25% of the sauce to the egg/cream
mixture ever so gradually, then mix it all back to the sauce in the pan).

5. Bring to just below simmer while stirring. NEVER BOIL.

6. Correct seasoning with salt, white pepper, lemon juice
and nutmeg.

TIP:

Once liaison is added to the sauce, never boil mixture,
otherwise egg will coagulate. You can always swirl-in up to 50g of butter to
sauce towards end of cooking time to further improve flavor and consistency of
sauce.

Wednesday, January 22, 2014

Lamb is one of the versatile meats in the world. It can prepared
in various ways with excellent result. As a delicious and natural-rich food,
lamb is natural choice. Have a great healthy and impressive menu for your
loving family, lamb adobo with shallots balsamic jam.

Preparation time: 20 minutes

Cooking time: 1 hour

INGREDIENTS:

3 tbsp. olive oil

1.2 kilo boneless lamb leg

1x1cube lamb chops

½ cup red wine vinegar or balsamic vinegar

2 tbsp. Chopped garlic

2 tbsp. light soy sauce

¼ cup brown sugar

1/3 cup California raisins

1 tsp. dried rosemary

1 piece dried chili

1 large bay leaf

150 g mushrooms

½ tsp. pepper

½ tsp. salt

2 tsp. sugar

Water (just enough to cover the meat, keep adding until
meat is tender)

Green onions for garnish

PROCEDURE:

1. Sear lamb in olive oil.

2. Add wine vinegar and reduced to 2 tbsp.

3. Add the rest of the ingredients except the mushrooms
and fill enough water just to cover the meat.

4. When meat is tender, season with salt, pepper and
sugar to taste.

CHUTNEY:

In a sauce pan add in

½ kilo tomatoes

1/3 cup sugar

1/3 cup shallots, chopped

Pinch chili flakes

1 tbsp. balsamic vinegar

¼ cup California raisins

When completely dried add in;

½ cup cranberry, gooseberry or quince jelly

1 tsp. wine vinegar- white or red

¼ cup green onions

1 tsp. salt

Instead of lamb you can also used chicken, pork belly,
pork or pork ribs.

Tuesday, January 21, 2014

Bringhe is the Philippines answer to paella, combining the
ingredients to rice. It is also the well known food for the Filipinos. Try this
bringhe with raisins so tasty and creamy. You can prepare this for
your special occasions like fiesta, birthdays and other events.

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